The Wine Lab
A sciency podcast series about wine, chemistry, flavor, smell and everything in between hosted by wine and sensory scientist, book worm and food aficionado, Andreea Botezatu.
Episodes
In this episode of The Wine Lab, we swirl through the science of malolactic fermentation (MLF), the process that can soften wine and elevate complexity, but also invite spoilage and instability, especially in high pH wines. We break down what MLF actually is, why winemakers use it, when they avoid it, and how to manage its benefits and risks with precision.
Perfect for winemakers, wine students, and curious wine lovers.
For more in-d...
Can a splash of sour grape juice make wines better in a warming world?
In this episode, we explore how verjus—juice from unripe grapes—can improve wine chemistry, reduce alcohol, and enhance sustainability in hot-climate winemaking. Based on research from Texas A&M University.
For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel
We’ve all heard of “corked” wine — but what if that wet dog smell isn’t the cork’s fault at all? In this episode of The Wine Lab, we explore the fascinating and frustrating world of haloanisoles: TCA, TBA, TeCA, PCA, and their highly aromatic footprint in wine.
These powerful compounds can travel through the air, cling to barrels and insulation, and even sabotage stainless steel tanks. Learn about their origins, their impact on sens...
Can fewer grapes mean better wine? In this episode of The Wine Lab, Dr. Andreea Botezatu explores the science behind cluster thinning, a time-honored but hotly debated vineyard practice. Drawing from a recent narrative systematic review, we break down what the research really says about its impact on wine aroma, phenolics, sensory quality, and economic viability. Whether you’re managing a vineyard or just love wine science, this ep...
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